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Source: Ortega
The kick of a Mexican-style taco sauce with smoky jalape�o flavor enhances
the grilled chicken in these hearty tostadas.
Makes 10 servings.
4 (about 1 pound) boneless, skinless chicken
breasts, pierced all over with a fork
1 (8 ounce) bottle Ortega Mexican Style Taco Sauce, divided
1 (10 count) package Ortega Tostada Shells
2 1/2 cups shredded lettuce, divided
1 1/4 cups diced tomato, divided
1 1/4 cups (5 ounces) shredded Cheddar cheese, divided
Sour cream
Combine chicken breasts and 1/2 cup taco sauce in non-metallic container;
marinate in refrigerator at least 30 minutes.
Heat grill or broiler. Cook chicken about 7 minutes per side or until no
longer pink in center. Thinly slice crosswise.
For each tostada, top a tostada shell with 1/4 cup lettuce, sliced chicken,
2 tablespoons tomato and 2 tablespoons cheese. Top with sour cream and remaining
taco sauce.
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